Spicy meatballs

Spicy meatballs have slowly become a weekday favourite in our household.  I used to make pasta and meatballs back in the day, but found it was a time-consuming recipe.   Fortunately,our new favourite dish hardly takes any time at all.  Whilst the meatballs are cooking, I get a quick sauce on and peel courgette strips/ribbons to serve the dish with.  It couldn’t be any easier (hint hint, Hubby!)

Ingredients: (serves 2)

A) Meatballs

  • 400g lean lamb mince
  • 1 large egg
  • a handful of mixed herbs (parsley, chives, sage), finely chopped
  • 2 tsp ground cumin
  • 2 tsp paprika
  • salt and pepper to taste
  • Fry lite (olive oil)

B) Sauce

  • Fry lite (olive oil)
  • 1 brown onion, peeled a chopped
  • 1 clove of garlic, peeled and minced
  • 2 x 400g canned tomatoes
  • 1 medium courgette, peeled and diced
  • 1.5 tbsp cumin powder
  • 1 tbsp paprika
  • salt and pepper to taste

C) Courgette ribbons

  • 2 to 3 medium courgettes
  • Fry lite (olive oil)


  1. To make the meatballs, mix all the ingredients in a large bowl until combined
  2. Pre-heat the oven at 200 degrees
  3. Line a baking tray with foil and spray with Fry Lite all over
  4. Make small meatballs (around 16 or 17) by taking about 1 tbsp mince mix and rolling them between your palms and arrange them neatly on the greased foil
  5. Bake in the oven for 20 minutes
  6. Meanwhile, heat a pot on the stove, spray some Fry Lite and sauté the onions for 2 minutes, followed by the garlic for 30 seconds
  7. Pour the tomatoes from their cans into the pot along with the diced courgette, add the cumin and paprika and leave to cook for 20 minutes
  8. Once the meatballs are cooked, transfer them into the tomato sauce and leave to cook for 8 to 10 minutes
  9. Check for seasoning before taking the stove off the heat
  10. To make the courgette ribbons, use a peeler to peel the skin vertically, on an alternative basis i.e. peel one green strip, leave the next one on, peel the next strip etc
  11. Once the skin has been peeled, continue peeling the courgettes into ribbons, vertically all around
  12. Heat a frying pan and spray some fry lite before giving the courgette ribbons a quick toss in the heat (literally 30 seconds)
  13. To plate up, pile on the courgette ribbons, and top with meatballs and sauce




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s